Rabbit, Cutting into Pieces

Rabbit should be cut into equal pieces that will cook at the same speed. Trim and discard flaps of belly skin, tips of forelegs, and any other protruding bones. Using a heavy knife or cleaver, divide the rabbit crosswise into 3 sections: back legs, back, and forelegs including rib cage. Cut between the back legs to separate them, and then trim off the tail end of the backbone. Separate the forelegs in a similar fashion by chopping between the shoulders. Then cut the back (saddle) portion crosswise into 2 or 3 pieces, depending on the size of the rabbit. You should have 6 or 7 pieces. For 8 or 9 pieces, halve the back legs by cutting through the knee joint.